NEW REVISED RECIPE
I created an eggless vegan cholesterol-free omelette a short time ago. It was light and full of promise, but it needed a deeper, richer taste, less ‘floury’, and a more exciting texture. Making egg dishes without the use of eggs is indeed a challenge, both in the taste and especially in the texture arena. After some experimentation I reached a wonderful balance and I hope this fulfils all your egg omelette cravings, without having to eat eggs again. This result here is a fluffy, soft, light and flavoursome omelette – easy to like, and great for making different variations of this theme. Enjoy with your favourite sausages, or just with a mixed salad. Great for breakfast, lunch or supper. Bon Appétit !
Note re-texture :- People’s preference for the texture of omelettes differ, some like it dense and others prefer a softer less dense texture (personally, I fall under the latter, something between the texture of an omelette and a thick scramble) – SO, if you prefer a denser omelette, you may wish to add more flour to your mix – in any event if you are unsure, then I suggest a fast small test as follows:- prepare the batter as per recipe and spoon a little of the it in a hot non-stick pan, around a tablespoon’s worth – fry it on both sides and if you like the texture make your omelette, if you want a denser one add more flour – mark down the amount you have used if you have altered this from the amount given on the recipe so that you know the exact preferable quantity in advance for subsequent times.
Makes 2 thick omelettes – around 4 portions
200g firm silken tofu
¼ tsp turmeric
¼ tsp ground garlic granules
salt to taste (or else for an “egg-ier” flavor, you could try kala namak (black salt) – available from Indian grocery stores. It adds a sulfuric, eggy taste.
3 Tbsp nutritional yeast
¾ cup soya milk or any other vegan milk (cashew milk)
1 heaped tsp tahini
11/2 Tbsp white flour (can be made with gluten free flour – it’s best to buy a ready mixed one – if not I suggest tapioca, rice and corn mixed together to make the suggested amount).
1 Tbsp of chickpea/gram flour
FOR THE FILLING :
4 slices of vegan cheese of your choice, cut into 2 inch squares (or around 1½ cups grated mozzarella cheese)
oil for frying
- Place all the above ingredients in a plastic or metal mixing bowl, and, using an electric hand blender (or processor) blend until ingredients are totally smooth.
- Next, in a non-stick pan, heat up a very small amount of oil. When it’s hot, pour a ladle of the omelette mix/batter into the pan, and allow to settle for a few seconds. Wwirl it around at the outset so that it is evenly distributed, then, within a few seconds, place the equivalent of one slice of cheese (the ones you have already cut up in squares) – these will most likely begin to ‘melt’ within a minute or so.
- Next, fold one half of the omelette on top of itself, and do this by gently working your way in from the edges with a metal spatula.
- Finally, flip it over and allow to cook for a further minute or so, or until golden.
- Serve onto your plate, and enjoy with any other vegan accompaniment – we had ours with vegan sausages and ketchup.
- Enjoy !!
All recipes, content & design © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave a constructive comment !
Oh I need to try this – where can I find the recipe for your mozarella cheese. I have one but not convinced by the taste
I did used to enjoy Omlettes back in the day.
I make yummy vegan pancakes but I’ve not had a go at vegan omelette and this I have to try. Thanks Miriam. Will report back with review.
Hi there Phil, as you know very well vegan substitutes for all time favourites vary – as I also mentioned in the intro to this recipe “it’s something between an omelette and pancake (in taste) – and was very gentle. It’s the ideal brunch – easy to make, and I hope you enjoy it too ! It’s not as dense as an egg omelette, but it does the job, especially if served with vegan sausages and beans. Let me know how it goes and best to you as always Phil !
Yvonne Hi there, do let me know how this goes – I have not yet published my mozzarella cheese – try it with another in the meantime and get a feel for the omelette itself (I added nutritional yeast to the batter so it’s a little cheezy itself). Let me know how it goes. Best to you in the meantime.
Will be trying this today looks so good will be breakfast for dinner ^_^
Oh thanks a bunch for sharing! I am so going to have to try this one-my son loves omlettes and I haven’t made any since going vegan. You have the best page full of yummilicious recipes ♥
Hi there Sonja and welcome here. I hope you enjoy this ! Cheers to you !
Hi there Kimberly and many thanks for dropping by here with your ever so wonderful comment. I do hope your son enjoys this omelette. Let me know how it goes and all the very best wishes to you !
Hi there Maryan and welcome here. Let me know how it goes, I do hope you enjoy it as much as we did. Cheers !
This looks amazing and will definitely try! Can’t wait for the Mozzarella cheese recipe, have tried so many cheesey type recipes but none have been suitable for this kind of deliciousness!
Looks amazing! Will certainly be making this! Miriam, I’m interested to know your opinion regarding soy; there seems to be quite a bit of negativity surrounding is use; what is your take on it? Thank you for all your delicious recipes!
This made me hungry, although I’m not so into “replacement” ingredients… Looks delicious…
Miriam, this looks like a real life-saver! Can’t wait to try it :))
Picked up from Redwood Foods Facebook page. As a vegan of 30 years I’m always looking for new vegan recipes so will defo give this a try, and will also check-out your other recipes soon. Keep up the good work
Wonderful! I do not like omelt myself, but my father hankers after cheese omelt and i do NOT want to buy eggs just to please his taste buds – so THIS recipe will be given a try real soon!
Sande Hi there and welcome here. Many thanks for dropping by here with your comment. I hope your dad enjoys these, and if you take a bite, I hope you enjoy it too. Best wishes to you in the meantime. Cheers !
David Hi there and welcome here. Thanks so much for dropping by here with your comment. I am delighted that you have come across my page and hope that you enjoy this omelette together with my other recipes (see categories on the right hand side when you get a chance). I very much look forward to your future comments on my blog. Cheers in the meantime.
Hi there Karen and welcome here. Many thanks for dropping by with your comment here. I believe in moderation. If tofu was that bad, then I believe the Japanese would not be around today – that said with all that one has read and heard ‘my pendulum’ swings in the middle somewhere, by that I mean I cook and eat tofu in moderation, plus many of my dishes don’t call for it. Moderation – in my household I use tofu 1-2 a month at most. Also, Organic and non-GMO:
Many commercially available brands of tofu are made from organic and non-genetically modified soybeans, and, as an added bonus, most organic and non-gmo tofu brands are the same price as conventionally produced tofu. Look for Nasoya brand, Mori-nu organic and other organic tofu brands. The organic tofu usually is not genetically modified. Hope this info helps. Best.
Hi there Seb, thanks for dropping by here with your comment. You are allowed to indulge in cruelty free recipes, especially if all or most of what you are eating is healthy – the origins of this recipe are still all plant-based. Hope you make and enjoy this. You could always tell yourself this is a savoury pancake ! Very best to you !
Hi there Sei and welcome here. Many thanks for dropping by here with your comment. I do hope you try out this recipe and enjoy it – meantime you could try a commercially branded vegan cheese ? Very Best to you in the meantime, and let me know how it goes.
Hi there Vivienne, thanks for dropping by here with your comment. I do hope you try and enjoy this recipe – do let me know how it goes, it’s a very easy one to prepare. Best wishes to you !
Great and delicious!
Alba Hi there and welcome here. Glad you enjoyed this recipe. I look forward to your future comments on my blog. Best to you.
Miriam the taste was great but my consistency remained very soft near runny. I tried tweaking the temperature I was cooking at, putting in smaller amounts of batter and smaller amounts of Diaya cheese. I even added small amounts of additional flour. I’m also trying a chill to the batter as I find my vegan waffles always do better when I make the batter the night before and let it chill overnight. Any suggestions I would love to serve this up to my non vegan friends but not till I get the right consistency plus one of the few things I miss from my omnivores life was egg dishes like omelets.
August Hi there and welcome here. I am just about to tweak the recipe myself – reason being that it can improve and I spent time yesterday doing so with a fabulous result that I think may well just do the trick, so look out for my new revised and improved recipe later on today. Best to you in the meantime, and let me know how it goes ! Cheers !
Hi August, I have just revised the omelette recipe, tried and tested it, and it should work great for you. Please let me know how you get along.
I happened to read about yer book Mouthwatering Vegan in a local paper and had to google it to see what it was all about. So here I am driven crazy by yer wonderful recipes. Shall try them all in time esp my weakness – desserts. Yummy.
Hi there Joe and welcome here. Thanks for dropping by here with your comment. I hope you enjoy my desserts and look forward to your future comments and feedback on my blog. Best to you !
looking forward to cooking this omelette.
Amber Hi there and welcome here. I hope you enjoy this omelette and do try my recent post of Spanish Omelette if you wish to have it as a sort of a main course alternative to just breakfast. Here is the link for you for this :- http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/
Cheers & look forward to your feedback as and when.
Amber Hi there and thanks for your comment – kindly note that this recipe has been revised and improved – here is the link for it (leave the veggies out if you wish) http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ Cheers to you !
August here is the revised version for you – it’s my new post and we are ever so pleased with the outcome and addicted too ! http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ Cheers again.
Alba here is my new updated and revised version, just thought I would let you have it. Cheers ! http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/
Sande Hi there, just another thought – here is my updated version of the omelette, just thought your dad would like this – it is delicious and closer in taste to the real egg omelette. Best to you in the meantime and hope you try it out – bear in mind you may use any veggies of your own choice as a filling. http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ Cheers !
David Hi there – here is my updated and revised version of the omelette – it really is awesome, but will let you be the judge of that. Here it is with a cheese and veg filling http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ Enjoy !
I have made this twice so far, and it’s gorgeous! I used Cheezly mozzerella vegan cheese.
thank you so much for all the amazing recipes, gonna try the spanish omelette next!
Hi there Sofie and welcome here. Here is my Vegan Spanish Omelette for you to try sometime soon http://www.mouthwateringvegan.com/2012/06/23/my-spanish-omelette/ – hope you enjoy it. If you wish to use spinach be sure it is as dry as possible. I look forward to your future comments on my blog. Cheers to you in the meantime !
I just tried this and have to say this is one of my least favourite of all the recipes I have tried so far. I too ended up with a soft gooey mess (although I ate it anyway:). I will try with another Tab of flour. It is more likely to be the cook rather than the ingredients.
That looks yummy 😀
Thanks. V Forever.
Maraika Hi, prior to your making this a handful of other people tried it and liked it except for one whose consistency remained a little runny – after that I tweaked the recipe and since then I as well as others have tried it with much success. The only thing that I will say (if you used all the ingredients that I suggested) is be absolutely sure to try a spoonful first before spooning in the right amount to make up an entire omelette. Be sure that your non-stick pan is hot, be sure to see if the small amount you added flips easily once cooked on one side – the taste is a good one, but the consistency must be like that of an omelette – so if your small trial one doesn’t shape up like one, you must add more flour and less liquid in your next mix. If you’ve already made it and are in the process of trying it out, then add a little more flour – it does not have egg in it to help it bind, it the other ingredients, ie the tofu and flour that do that. The last thing to remember is that the consistency of the batter will be far thicker than what we recall the non-vegan egg version to be, so comparing the consistency of the batter thinking that the vegan one is too thick (which it is by comparison to it’s non-vegan version) would be a mistake. The spanish omelette is divine, dressed up with the other vegetables and some great cheese (this is another factor in this recipe, you must have cheese that melts and tastes good), then you are there. Once satisfied, this makes for a delicious breakfast, lunch or dinner snack. Hope these detailed tips help you. Best.
Thanks for all the recipes here … I don’t know where to start
Corelli Hi there an thanks for dropping by here. I hope you enjoy my recipes. Best to you !
Hi Miriam! Thank you so much for coming up with this! It’s added allot of fun to lunchtime 🙂 we’re having it today with ‘cheese’ & tomato. My two toddlers love this. I have to say though that it took allot of playing around until I got it just right. I reckon it probably depends on brand tofu used…I can leave away all liquid and it’s perfect or add the liquid and add nearly a cup of flour! So yes I reckon everyone has to try what way it works for them. I also agree to start with a spoonful in the pan first and see how easy it is to flip and consistency once it’s done. Yummy! Thanks again for this great inspiration! x
Steph Hi there and thanks for your ever-so-constructive comment here. You are absolutely correct, the type of tofu etc all play a big role in this delicate yet simple vegan omelette. I am however delighted that you and your two toddlers are enjoying it. Try the spanish omelette I posted up for variety. It is indeed a very versatile recipe. Best wishes your way and I look forward to your future comments on my blog !
one question; 200g firm silken tofu tofu is or silken, or firm isn’t it? should I use firm or the soft one?
thank you, the picture looks so good, I’d like to try it as soon as possible!!
Zara Hi there and welcome here. Firm silken tofu, yes, the firm one. Now remember to test the batter by frying a little 1st (use a teaspoon and fry a little to taste first in case you want a firmer finish) – if so add more flour to the batter and give it a good hand whisk. Hope you enjoy it and let me know how it goes. Bon appetite in the meantime !
I made this today for brunch. I added raw onions with the cheese, bc I love onions. Even though I have not mastered the art of a pretty omelette, this was tasty no matter how imperfect it looked 🙂 another recipe I will be keeping. Maybe if I make this enough, I will have the prettiest looking omelette ever 🙂
Hi there Brandie and thanks for your comment and feedback. Taste is a number one factor – texture second here, but you will find that the more you make it the better it will turn out – add more flour and the consistency will be more dense. I agree about the onion, and it marries well with the cheese. I look forward to your future comments on my blog. Also, if you once loved your scramble allow me to suggest my tofu scramble for you to try at some point. Best to you in the meantime !
This sounds delicious….not sure of the vegan cheese to buy…turning the corner on vegan…but this recipe looks divine….I need to try this….and the scramble tofu eggs…..! Thank you so much for posting this.
Best wishes for a wonderful day.
Hi there Donna and welcome here. Glad to have you on my blog. Hope you make and enjoy this – but do try my scramble tofu first. As for cheese Daiya is a good one – and my own will follow in my upcoming book (and very easy to make too !). Best wishes your way too and enjoy the day !
Just stared vegan love it and have used some of recipes great, trying to get my supply of things i need to cook with
Hi Earlene, good luck and kudos to you for this change ! Wonderful and brava !
This looks great – we will try it this weekend! Thanks Miriam.
Hi there. I really want to make this recipe. Yum!! Can you give me a substitute for the tahini?
Jules Hi there. You can try a non-dairy cream instead of tahini if you wish. Before you make the entire omelette be sure to fry out a spoonful of it first to check it for the consistency that you like and don’t forget the salt ! Enjoy !
Hi there Tanja and welcome here. This omelette is great especially if you also make your breakfast with the addition of mushrooms, beans and dare I say it a few potatoes (optional) remember before you make the entire omelette be sure to fry out a spoonful of it first to check it for the consistency that you like and don’t forget the salt ! Enjoy !
I just made the batter for this. Will be trying this in the morning for breakfast. I am subbing some cashew cheeze and putting in some chopped veggies (onions, mushrooms, red and green peppers, zucchini and maybe a few jolopeno peppers).
I just read the comments and saw your post for the Spanish omelet and that looks what I am going to make. lol I will let you know how it turns out.
Lynn Hi there and welcome here. Let me know how it goes and remember before you make the entire omelette be sure to fry out a spoonful of it first to check it for the consistency that you like and don’t forget the salt ! Enjoy ! 🙂
Lynn Hi there – Sounds good – I certainly hope you enjoy this and come back with your feedback 🙂
Been an ovo-lacto vegetarian for 40 years.
This omelette recipe intrigues me on many levels.
(Certainly helped that you supplied one georgeous photo to get me salivating!)
Gonna give it a whirl and listen to what my “buds” think.
Thank you for your time and attention to detail.
Jim Hi there and welcome here. One of my most delicious egg sub recipes is my tofu scramble, here is the link to it – http://www.mouthwateringvegan.com/2011/01/01/easy-delicious-scrambled-egg-less-mushroom-delight/ – do let me know how this goes and please remember to try and fry a spoon first to see if the consistency is to your liking – some people prefer their ‘omelets’ less dense than others in which case you would add more liquid/milk. Best Wishes your way and I look forward to your feedback. 🙂
Can’t wait to try it! Bought all the ingredients today; will make it tomorrow.
Hi again Luda, let me know how this goes. Note:- remember to try and fry a spoon first to see if the consistency is to your liking – Enjoy ! 🙂
Hello 🙂 Beautiful omelet: I am going to try this version because mine breaks little itself! Thank you 🙂
Hi Sandy, thanks for your comment – I hope you enjoy my omelette ! Best wishes your way ! 🙂
I made this about two hours ago. I added an extra teaspoon of flour to the mixture. It was absolutely delicous and will become a staple in my house.
Marty Hi there and thanks again for dropping by with your comment and feedback – I sure am delighted that you have made and enjoyed this omelette and glad it will become a staple. Remember you can add pre-cooked veggies in it, even cut up pre-cooked potatoes to make up a Spanish Omelette if you want a more filling dish and a fast one, especially if you have some ready cooked ones lingering in the fridge. This cheese omelette also tastes great with some baked beans – filling and fun food, all cruelty free too – a win-win ! 🙂
Hello Miriam! I wanted you to know that I found this recipe on Care2’s site and I made it this weekend. First and foremost, it is delicious! I wanted to find a substitute for eggs and this is it. However, I tried it first with a stainless steel pan and it sure didn’t work. I went that day to buy a ceramic non-stick and it worked better. I’m going to have to perfect it, perhaps adding more flour, as others have done, since it’s still a little sloppy. But the taste is suberb. Thank you so much, Miriam- I will be buying your cookbook.
M Hi there and welcome here. Would you be so kind as to sent me the link for the Care2 site where it is posted ? I have since slightly altered the recipe, I realized that I like my omelette less dense than others. I have added a little more flour – am using chickpea/gram flour to it, and it works even better. Hope you enjoy it again and the addition of cheese to it is great ! Best wishes your way and I look forward to your future comments on my blog and also for your interest in my upcoming book !
Hi Miriam. I should have been more clear… I found a link to your recipe through an article on the Care2 website. The link went directly to your site and your amazing Vegan Cheese Omelet, so I believe everyone since your revision should see it. The article is called: “Ten Tasty Vegan Breakfast Ideas” by Becky Striepe- you are the 9th idea on page 3. It said it was awesome and I missed eggs… so it’s the only one I tried and as I said, I loved it and I will make again and again. You got quite a few good comments too. I hope you get a tremendous following. Thanks again for sharing. Here’s the link for you: http://www.care2.com/greenliving/vegan-breakfast-ideas.html?page=1
Thanks M, that’s so kind of you to explain ! (I saw the breakfast ideas, but did not see my omelette for some reason – no worries at all, it must be somewhere there). Best wishes your way and I look forward to your comments on my blog !
Hi Miriam. Good morning. The article doesn’t mention your site, just a link that says to check out an “awesome vegan omelet”. On page 3 of the article, item #9, in that paragraph, click on “awesome vegan omelet” and it takes you to your vegan cheese omelet on your website. I want you to see it, so here’s the link to page 3— http://www.care2.com/greenliving/vegan-breakfast-ideas.html?page=3 Thanks again and my best to you.
Thanks for that m, so good of you to let me know. 🙂
Delicious!! This will be my regular breakfast! You have inspired me to stay as vegan. Universe bless your soul.
Raj Hi there and welcome here. So glad to hear that you have made and enjoyed this. Very Best wishes your way too, and I look forward to your future comments on my blog !
It is very nice of you replying everyone comments here, it takes lots of desk work. I too maintain traders blog I rare reply.
Bye the way, Here is the Picture of the dish of your recipe. https://www.facebook.com/photo.php?fbid=10151434062778329&set=a.10150470778038329.379957.834848328&type=1&theater Thanks again. I served with Oyster Mushroom (Stir Fried with cumin, ginger & garlic) and Yellow, Red, Green Pepper(Stir fried with black salt and then lime to increase appetite. It suits well for brunch. 🙂
…with Corrot Juice. Perfect Brunch. 😀
Thanks Raj !
Hi there Raj ! Thanks for dropping by here with your comment. Congrats for taking and sending me the picture of this dish – I have to say you did a super job, the colours are spectacular and I am impressed. Perhaps you could add that on Amazon on my upcoming book on the thumb nails made by customers – am not sure how it works though ! Anyway, keep the good work up and hope you enjoy many more recipes from my blog. 🙂
Thank you for your encouragement. I just uploaded via this Option which says, “I have an image or images to upload which verify my submission. If at all possible, please be sure to include a shot of the ISBN or UPC in your image(s).”
Will try other recipes too.
Sounds great Raj !
Dear Miriam, G’day
I just made a stuffed version of this same dish. I made one small mistake of making the paste little thin. The result, I have to leave the omelet 2 mins extra in the pan, I got over roasted, but somehow managed to make it eatable. Thanks.
Hi Ray, that still looks rather appetizing to me – well done !
^-^ Thanks, I’m like begin-begin-beginner in cooking. I’m laughing to myself, why people think cooking is difficult, I can’t understand them!
On Wednesday, I’m going to try Ratatouille before our tango practice.
Thank you once again for all the encouraging words!
Universe bless your soul!
Sorry for the late reply, somehow this escape from my eyes.
Raj Hi there and thanks for dropping by here. Good to see your enthusiasm for cooking. Enjoy my recipes and best wishes your way !
No worries Raj.
can this be made with something other than tofu? (i don’t eat soy)
Hi Szilvia – try this :-
Makes 2-3 depending on size
1 cup chickpea flour
1/4 cup plain flour
Half tsp black salt ( for eggy flavor) or sea salt
Half tsp baking soda
1/4 tsp turmeric, optional for color
1 tablespoon of nutritional yeast
1 cup vegan milk
Place the ingredients in a bowl and whisk till smooth, then fry a small quantity to try it out for consistency, if you like it thicker add more flour. Hope this helps.
Hi Miriam I made this yesterday. It was delicious. I filled the omelette with fresh fried tomatoes, onions, mushrooms spinach and herbs. I didn’t use the vegan cheese. I added a couple more tablespoons of chickpea flour. My daughter and I both loved it. Thanks so much for the recipe.
You really are most welcome Julie, so glad to hear you and your daughter enjoyed this so much. Great thing about this recipe is you can fill it with whatever takes your fancy ! 🙂
Oh dear…I just reread the recipe’s instructions in the revised version. I apologize. You did mention those things in the instructions. Initially, I was only checking the amounts on the ingredients. Please do not post my previous comment. It was just frustrating when we had such high expectations… We may try again with the suggestions. Best wishes.
I made this for breakfast this morning, and while the taste was delicious (!) it didn’t out quite right. First, vegan cheese is a difficult thing to come by at 7am on a Saturday morning in Sydney so I instead fried together a tomato and a couple of chopped tofurky smoked slices. I also didn’t have any chickpea flour so used a bit more wheat flour. Anyway, it got stuck to the pan and would not flip, and it usually a relatively reliable non-stick pan. Do you think it is best to use a really good non-stick pan for this recipe?
Toby Hi and glad you enjoyed the taste of this ‘omelette’. I think a couple of things could have worked out better for you for next time, here is what I suggest for you for best results :- 1. Make sure you have all the ingredients in advance including a vegan cheese of your choice that you like (I understand why you didn’t have this to hand). 2. A good non-stick pan is helpful and ideal. 3. I don’t know what ‘fat’ you choose to fry this in, but make sure it’s well heated. 4. Allow it to cook properly before flipping it over. You used tomatoes in it, it is possible since tomatoes yield so much juices that those juices thinned out the batter and caused part of the problem, so in this recipe I wouldn’t advise using them (fry them in another pan or grill them in halves for next time if you fancy tomatoes) – otherwise I think you will do well 2nd time round, make sure the batter is thick enough and ease the edges first before flipping. 🙂
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🙂 Thanks for the pingback ! 🙂
Hi Miriam! I just made this omelette for myself, and whilst it was thoroughly delicious, mine came out really mushy on the inside, a bit like runny scrambled egg. It cooked really fast on the outside though, so it would’ve burnt if I’d left it in the pan any longer. It fell to bits when I tried to fold it. Do you think cooking for longer on a lower heat would be better? Maybe I had my oil too hot? Or just more flour needed? Only recently discovered your blog, and am absolutely loving it, can’t wait to buy your book!
Hi Lois, worry not, just add more flour and it will bind better – just add 50% more flour and a little more salt and turmeric (don’t over do it) and you will have a perfect omelette. Enjoy ! 🙂
This was delicious! Thank you for the recipe. I filled mine with vegan Parmesan cheese (cashews blended with nutritional yeast and salt), mushrooms, spinach, and freshly grown chives. The first time I made them, though, they were too moist, so I think I need to use less batter next time for each omelette. Do you think this recipe could work as a crustless quiche if I baked it in a pie pan?
Nichole Hi there, sounds like you enjoyed the omelette. I don’t know whether it would work as a crustless quiche, but you could give it a go, be sure to firm it up with a little extra flour if so. Good luck and look forward to your future comments on my blog ! 🙂
I have tried the French omelette where we add cheese on top of the omelette. But this is something new to me. I am waiting to try this recipe today night. Is there any substitute for the black salt though?
Davis Hi there, hope you enjoy this. Normal sea salt will be fine for this. Best your way ! 🙂
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